Savory pasta baked with feta, cranberries, and sage, delivering a warm, comforting flavor perfect for cozy meals.
# Components:
→ Pasta
01 - 10 oz penne or rigatoni
02 - 1 tbsp olive oil
→ Vegetables & Aromatics
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh sage, finely chopped or 1 tsp dried sage
→ Sauce
06 - 1 2/3 cups tomato passata or crushed tomatoes
07 - 1/2 cup vegetable broth
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Cheese & Toppings
10 - 5 oz feta cheese, crumbled (or plant-based feta for vegan)
11 - 1/2 cup dried cranberries
12 - 1/2 cup grated mozzarella (optional)
13 - 2 tbsp fresh parsley, chopped (for garnish)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a medium baking dish.
02 - Boil pasta in salted water until just al dente, about two minutes less than package directions. Drain and toss with 1 tablespoon olive oil.
03 - Heat skillet over medium heat with a splash of olive oil. Sauté onion until soft, about 5 minutes. Add garlic and sage, cooking 1 more minute.
04 - Stir in tomato passata, vegetable broth, salt, and pepper. Simmer for 5 minutes then remove from heat.
05 - In a large bowl, mix cooked pasta with sauce, half the feta, half the cranberries, and half the mozzarella if using.
06 - Transfer mixture to prepared baking dish. Top with remaining feta, cranberries, and mozzarella.
07 - Bake uncovered for 20 to 25 minutes until bubbling and golden on top.
08 - Allow to rest for 5 minutes before garnishing with fresh parsley and serving.
